Strawberries are one of the most popular fruits in the U.S. to bake with, and for good reason. Uniquely juicy, summery, and delicious, strawberries are not just tasty, they’re also a superfood that offers up incredible health benefits for our bodies, specifically our hearts. Trying to lower bad cholesterol or suffering from inflamed joints and/or arthritis? Strawberries should be one of your fruits of choice.
Most of us have tried traditional strawberry desserts, like strawberry ice cream and strawberry shortcake, but this versatile fruit can be used to create so much more. If you’re not already a fan of strawberries, you will be after you try these recipes. Who knows, you may end up preferring to eat them pastry style, or drinking them from a glass, but these recipes will definitely shine a light on some new ways to enjoy this delicate fruit.
1 3/4 cups whole ripe strawberries chopped
1 teaspoon lemon juice
1 tablespoon sugar
1/2 cup cold water
1 cup mascarpone
1 cup whole cream
1 1/2 tablespoons sugar
30 Lady finger cookies approximately
3/4 cup chopped strawberries
To make the strawberry juice: Clean and chop the strawberries into small pieces sprinkle with sugar, place strawberries, lemon juice and water in a blender, blend until smooth, pour into a bowl and set aside.
To make the cream mixture: In a medium bowl, whisk together sugar and egg until combined (approximately 1 minute) then add mascarpone and cream, beat on medium until thickened. (approximately 5-10 minutes, you don’t want it to be too thick or too thin, nice and creamy ).
Putting it all together: Lady finger cookies (approximately 30 or more if needed) 1 baking dish (I used 12 x 10 inch).
In a small bowl add half the strawberry juice to start,(you may have left over strawberry juice, which is great over ice cream or even add a little more sugar and it makes a great drink) dip the lady finger cookies in the juice (turning to coat all the cookie with juice, but don’t leave them submerged in the juice) then arrange cookies on bottom of baking dish and cover with half the cream mixture, sprinkle with 3/4 cup chopped strawberries, repeat cookies for another layer and cover with remaining cream mixture.
Refrigerate for at least 4-5 hours or even overnight. Top with fresh strawberries before serving. Enjoy!
Italian Strawberries w/Sugar & Lemon
1lb of fresh strawberries
1/4 cup sugar, plus more if needed
juice of 1/2 a large lemon
Rinse your strawberries. Cut out and discard the green stems.
Dry your strawberries by placing them on paper towels and patting them dry with another paper towel.
Quarter your strawberries (cut them in half, then in half again.) They can sit in a bowl for up to an hour before you prepare them with the sugar and lemon.
Add your sugar and lemon to your strawberries. Stir to combine. Taste to see if any extra sugar is needed. (It will depend on the ripeness of your strawberries.)
Serve immediately and store leftovers in the refrigerator for 1-2 days. The leftover berries will soften as time goes by.
3 strawberries, hulled
4 oz. Lemon-Ginger Brew
Lemon slices (for serving)
Muddle strawberries in a highball glass. Add Lemon-Ginger Brew and stir well. Fill glass with ice and garnish with lemon slice.